Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

Top refrigerated peanut butter cookie dough with a spoonful of your favorite jelly flavor for a brown bag lunch-inspired dessert.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Line two large cookie sheets with parchment paper. In a large bowl combine cookie dough and flour. Shape dough into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheets. Using your thumb, make an indentation in the center of each ball. Bake about 10 minutes or until golden. If cookie centers puff during baking, re-press with the back of a measuring teaspoon. Transfer to a wire rack; let cool. Fill indentions in cookies with jelly.


To Store:

Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for 3 days or freeze for 3 months. Thaw if frozen and fill.

Nutrition Facts

117 calories; fat 5g; cholesterol 5mg; saturated fat 1g; carbohydrates 17g; mono fat 3g; poly fat 1g; sugars 4g; protein 2g; vitamin a 9.5IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 16mcg; sodium 80mg; potassium 67mg; calcium 21mg; iron 0.5mg.